mango-tomatillo guacamole .

Makes 2 cups

2 ripe Hass avocados, halved, seeded, and peeled

2 tomatillos, husked and finely chopped

1 ripe mango, peeled, seeded, and cubed

½ small red onion, finely chopped

1 serrano chile, finely chopped (remove seeds before chopping for less heat)

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh mint leaves, chopped

1½ tablespoons fresh lemon juice

kosher salt

baked tortilla or pita chips, for serving

1.�Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Seasonwith salt.

2.�Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.